LJ's Sweet Potato stuffed portabella mushroom
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Portabella Mushrooms, 1 Large 1/2 lbLemon Juice, 1 wedge yieldsGarlic, 1 clove mincedPepper, red or cayenne, 1 tspMaple Syrup, 1 tbspTomato, grape (3oz = appro 12 tomatoes), 1.5 ozSpinach, fresh, 1/4 cupSweet potato, cooked, baked in skin, without salt, 1 small
Bake sweet potato for 50 minutes on a baking sheet in center of oven at 450 degrees. Poke a half dozen holes in sweet patato before placing on baking sheet. While sweet potato is baking prepare portabella mushroom. Rinse portabella mushroom and remove stem. Place upside down on preparation plate. Squeeze lemon juice into underside of mushroom cap. Sprinkle minced garlic clove and cayenne pepper into underside of mushroom cap. Drizzle tablespoon of maple syrup into underside of mushroom cap. Quarter or half grape tomatoes and place into underside of mushroom cap. Place fresh spinach on top of grape tomatoes. Once sweet potato is cooked, mash to preferred consistancy. Top spinach with sweet potato to finish mushroom cap. Return to oven, placing on baking sheet. Bake 15-20 minutes at 400 degrees.
Serving Size: 1 serving for a meal or 1-2 as a side dish
Number of Servings: 1
Recipe submitted by SparkPeople user A73COMOON.
Serving Size: 1 serving for a meal or 1-2 as a side dish
Number of Servings: 1
Recipe submitted by SparkPeople user A73COMOON.
Nutritional Info Amount Per Serving
- Calories: 191.1
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 44.1 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 6.1 g
- Protein: 7.5 g
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